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- 12 large jumbo pasta shells - 1 cup cooked chicken, shredded - 1/2 cup homemade or store-bought pesto - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/4 cup grated Parmesan cheese - 1 cup marinara sauce - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish For pesto, I love using brands like Barilla or Classico. They offer great flavor. For marinara sauce, Rao's Homemade is a top pick. It has a rich taste and is easy to find. Use whole milk ricotta for a creamier texture. For mozzarella, fresh is best, but shredded works too. You can find good Parmesan from brands like BelGioioso. Always check for fresh basil at your local market for the best garnish. - Jumbo pasta shells: 210 calories per serving (4 shells) - Cooked chicken: 165 calories per cup - Pesto: 300 calories per 1/2 cup - Ricotta cheese: 300 calories per cup - Shredded mozzarella cheese: 80 calories per 1/4 cup - Grated Parmesan cheese: 110 calories per 1/4 cup - Marinara sauce: 70 calories per cup - Garlic powder: negligible calories - Salt and pepper: negligible calories - Fresh basil: negligible calories Each ingredient adds flavor and nutrition to the dish. Adjust portions to fit your dietary needs. Enjoy this meal packed with protein and flavor! {{ingredient_image_1}} Making pesto chicken stuffed shells is simple. You start by cooking pasta. Then, you mix the filling and stuff the shells. Finally, you bake them in a tasty sauce. This dish is fun and perfect for dinner. 1. Preheat the oven to 375°F (190°C). This step helps cook the dish evenly. 2. Cook the jumbo pasta shells according to the package. Keep them al dente, so they don’t get mushy. Drain the shells and set them aside. 3. Mix the filling in a bowl. Combine shredded chicken, pesto, ricotta cheese, half the mozzarella cheese, garlic powder, salt, and pepper. Stir until everything blends well. 4. Spread marinara sauce on the bottom of a 9x13 inch baking dish. This sauce adds flavor and keeps the shells moist. 5. Stuff each shell with the chicken and pesto mixture. Use a spoon to fill them carefully. Place the stuffed shells in the baking dish. 6. Pour the rest of the marinara sauce over the stuffed shells. Make sure to cover them well. Then, sprinkle the remaining mozzarella and Parmesan cheese on top. 7. Cover with foil and bake for 25 minutes. This keeps the moisture in. After 25 minutes, remove the foil. Bake for another 10-15 minutes until the cheese is bubbly and golden. 8. Let it cool for a few minutes after baking. This helps prevent burns when serving. 9. Garnish with fresh basil leaves for color and freshness. This adds a nice touch to your dish. - Preheating the oven takes about 10 minutes. - Cooking the pasta should take around 10 minutes. - Mixing the filling takes about 5 minutes. - Spreading the sauce and stuffing the shells can take 15 minutes. - Baking the dish totals around 35-40 minutes. The total time for this meal is about 50 minutes. Enjoy your cooking! To make the best pesto chicken stuffed shells, cook the pasta just right. Make sure to follow the package instructions for al dente. This keeps the shells firm and easy to stuff. Mix your filling well. Blend the chicken, pesto, ricotta, and spices until smooth. This mix should taste fresh and balanced. Don't overstuff the shells. A little goes a long way. Leave space for the cheese to melt. One common mistake is cooking the pasta too soft. This makes the shells hard to handle. Another error is skimping on the sauce. Generous sauce keeps the shells moist. Don't forget to cover the dish with foil while baking. This helps the cheese melt evenly and prevents burning. Lastly, let the dish cool for a few minutes before serving. This helps the flavors meld and makes it easier to eat. Serve your stuffed shells with a fresh salad. A simple green salad adds a nice crunch. Pair it with garlic bread for a classic touch. You can also use a light white wine, like Pinot Grigio. For a fun twist, top the shells with extra basil or pine nuts. This adds freshness and crunch. Enjoy your meal with family or friends for a cozy dinner. Pro Tips Use Fresh Pesto: If you have the time, making your own pesto from fresh basil will elevate the flavors of your stuffed shells significantly. Mix Up the Cheeses: For a creamier texture, try blending in some mascarpone cheese with the ricotta. Customize the Filling: Feel free to add in your favorite veggies, like spinach or sun-dried tomatoes, to the chicken and pesto mixture for added nutrition and flavor. Make Ahead: You can prepare the stuffed shells in advance and store them in the fridge for a day or two. Just add a few extra minutes to the baking time if they go into the oven cold. {{image_2}} You can make this dish vegetarian by swapping the chicken for veggies. Try using spinach, mushrooms, or zucchini. You can also add some artichoke hearts for extra flavor. For a vegan version, replace the ricotta with a mix of tofu and nutritional yeast. This gives a creamy texture and cheesy flavor without dairy. Use a vegan pesto and skip the cheese or use vegan cheese alternatives. Consider changing the filling to match your taste. You can use ground turkey or beef instead of chicken. For a Mediterranean twist, add feta cheese and sun-dried tomatoes. If you want a spicy kick, mix in some jalapeños or red pepper flakes. For sauces, marinara is classic, but you can try Alfredo or a creamy pesto sauce for a different taste. While jumbo shells are great, you can use other pasta shapes too. Try manicotti for a similar stuffed experience. Conchiglioni, which are large shells, work well too. If you prefer a lighter option, use zucchini noodles as a fun twist. These variations keep the dish fresh and exciting every time you make it! To store leftover Pesto Chicken Stuffed Shells, place them in an airtight container. Make sure the shells cool down before sealing. This keeps them fresh for up to three days in the fridge. If you want to save them longer, freezing is a great option. To freeze the stuffed shells, prepare them up to the baking step. After stuffing, lay them in a single layer in a dish. Cover with plastic wrap and then foil to prevent freezer burn. You can freeze them for up to three months. When you're ready to bake, thaw them in the fridge overnight before cooking. For reheating, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil and heat for about 20-25 minutes. Remove the foil in the last few minutes to crisp the cheese on top. Enjoy your delicious meal as if it was freshly cooked! Yes, you can make these stuffed shells ahead of time. Prepare the dish as instructed, but do not bake it yet. Cover it tightly with plastic wrap or foil and store it in the fridge. You can bake it the next day or even later. Just add a few extra minutes to the baking time if it's cold from the fridge. If you don't have ricotta cheese, try cottage cheese or cream cheese. You can also use Greek yogurt for a lighter option. Just make sure to blend it well to keep the texture smooth. Each option will add a unique flavor to your dish. To make homemade pesto, blend fresh basil, garlic, pine nuts, and Parmesan cheese in a food processor. Drizzle in olive oil while blending to create a smooth paste. You can adjust the amount of garlic or cheese to fit your taste. This method gives you fresh and flavorful pesto. Absolutely! Using rotisserie chicken is a great shortcut. It's cooked, seasoned, and ready to shred. Just remove the skin and bones, then shred the meat. It saves time and adds great flavor to your stuffed shells. Yes, you can find gluten-free jumbo pasta shells at many grocery stores. Look for brands made from rice or corn. These options taste great and work well in this recipe. Just be sure to check the cooking time, as gluten-free pasta may cook differently. You learned how to make Pesto Chicken Stuffed Shells step by step, from ingredients to storage. I shared tips to help you avoid common mistakes and suggested fun variations. Pesto chicken stuffed shells are not just tasty; they are also easy to adapt for many diets. Remember, you can store leftovers or make them ahead for busy nights. Enjoy this dish with family and friends, and let your cooking shine. Your kitchen is a great place for creativity!

Pesto Chicken Stuffed Shells

Delicious jumbo pasta shells stuffed with a flavorful chicken and pesto mixture, topped with marinara and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 large jumbo pasta shells
  • 1 cup cooked chicken, shredded
  • 1 2 cup homemade or store-bought pesto
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 4 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  • In a mixing bowl, combine the shredded chicken, pesto, ricotta cheese, 1/2 cup of mozzarella cheese, garlic powder, salt, and pepper. Mix until well blended.
  • Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
  • Using a spoon, carefully stuff each cooked pasta shell with the chicken and pesto mixture, placing them in the prepared baking dish.
  • Once all shells are filled, pour the remaining marinara sauce evenly over the stuffed shells. Top with the remaining mozzarella and the grated Parmesan cheese.
  • Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh basil leaves for a pop of color and freshness.

Notes

Let the dish cool for a few minutes before serving for better flavor.
Keyword chicken, pasta, pesto, stuffed shells